Okra stew is a popular vegetable dish in Middle Eastern cooking.
This okra stew with tomatoes makes for a nice light side dish that goes will with any meal. With chicken or beef added to it, this stew becomes a great main dish. This recipe suggests fresh or frozen okra. Frozen okra will work just as well when fresh okra is out of season or not available at your favorite supermarket. When I tested this recipe, I used the frozen okra. I used canned tomatoes as they tend to hold up better than fresh in cooking and the juice that the tomatoes come in adds more flavor. Here is the recipe. I hope you try this okra stew and enjoy it. It is so easy!
1 large onion, diced
3 Tbs olive oil
1 lb fresh small tender okra, or 2 12 oz bags of frozen okra
1 14.5 oz can diced tomatoes, with juice
1 Tbs dried parsley flakes
1 tsp garlic powder
Juice of 1 lemon
Salt and freshly ground pepper.
If using fresh okra: Wash the okra and remove the stem by cutting the thin cone shaped skin off the top, being careful not to make any opening at this end. This helps prevent the slimy juice from coming out. Put the okra in a bowl as you peel. Sprinkle with salt and lemon juice and mix well.
In the meantime, in a medium sauce pan, saute the onion in olive oil, until tender – about 3 – 5 minutes. Add the remaining ingredients. Cook over medium heat for 20 – 30 minutes until the okra is tender.
Try this okra stew as a vegetable side dish or with ground beef or chicken as a light main dish.